Creamy, Dreamy Easy Rice Pudding

Friday, December 9, 2016
I grew up with homemade rice pudding, although I can't remember exactly who made it. Isn't that sad? I thought it was my grandmother but my mom thinks it was our wonderful old neighbor, Marie. All I remember is a yellow tupperware bowl, and swirling my spoon around that creamy goodness! I searched the internet for a recipe similar to the one I remember as a child, and this was the closest I could find. And it's not hard to make, so come and try it! There's even a printable version at the end of this post.

There is a reason why this is one of my most popular posts! Try the recipe yourself and you'll see!

Creamy, Dreamy Easy Rice Pudding

I must point out that this fabulous recipe was adapted from PrettyProvidence, and I appreciated their simple directions and gorgeous photos.

What You'll Need:

2 cups cooked white rice (I used Success Boil-in-Bag)
3 tbsp butter
2 cups whole milk
1/3 cup white sugar
1/4 tsp cinnamon (or more to taste)
1/2 tsp vanilla extract


1. Cook your rice according to package directions. I use Success Boil-in-Bag because it's super easy. I hear this recipe works with brown rice, too, but I've never tried it.

2.Put all of your ingredients into a medium saucepan and stir together over medium heat (not too hot or it will scald). **Note that if you like cinnamon and want to add more than is in the recipe, it's best to stir in extra cinnamon at the end. If you add more cinnamon while cooking, the pudding tends to take on a brownish hue!)

3. Stir constantly to keep it from burning (plus you get to smell it cooking while you stand there stirring- yum).  You'll see it bubble slightly and that's okay, but you don't want a full boil.

4. Cook for 15-20 minutes or until it thickens. I think it took more like 25 minutes for me, but you be the judge (be careful not to overcook! You don't want ALL of the liquid to evaporate- it's actually better if there is some liquid left. It will thicken as it cools).

5. Remove from heat and let cool slightly. You can serve it warm or refrigerate it. You can also transfer it to smaller bowls for serving (if you like raisins, you can add them to taste after your mixture thickens- just stir them in). NOTE:  this rice pudding is best served the same day, but if you want to make it a day ahead, you might want to leave the mixture somewhat liquidy before you refrigerate it. The rice will absorb some of the liquid while refrigerated. If you go to serve it the next day and it's thickened, add some milk as needed and stir. It will soften up again!

6. Sprinkle extra cinnamon on top, if desired. It also tastes great with whipped cream!

For a printable version of this recipe, click here.

And of course, don't forget to share with the ones you love. My little taste tester, Spot the Jersey Doggy, always gets to lick the spoon. He's more interested in my cooking than The Jersey Momma's Boy! Go figure.

For a printable version of this recipe, click here!

Or easily find your ingredients through my Amazon affiliate links below:


  1. Looks so good. I haven't had good rice pudding in a long time. Will have to try this one. Thanks :)

    1. You're welcome! It's a GREAT recipe! I hope you enjoy it.

  2. I tried it and it was delicious! I literally ate it all in a day. It has officially been added to my family's recipe book. Thanks for the great recipe!

  3. Can I use leftover rice from Chinese call out?

    1. As long as it's plain white rice I think it should be fine!

  4. oh my gosh, this is the best and easiest rice pudding ever!i did change it a bit, all i had was skim milk, so i used 1 1/2 cups milk and 1/2 cup of french vanilla coffee creamer. it turned out fabulous. cook time was about 25 minutes like you said.

    1. Awesome!! So glad to hear that! That actually sounds like a great substitution, too. Thank you for sharing!


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